Indigenous food systems and traditional food knowledge among the Oraon Tribe of Sundargarh District, Odisha

Indigenous food systems represent an important repository of biodiversity, traditional ecological knowledge, and cultural heritage, contributing to sustainable diets and food security. The present study documented the indigenous food system, traditional food knowledge, culinary practices, post harvest preservation methods, and food related cultural traditions of the Oraon community of Sundargarh district, Odisha, India. A community based ethnographic study was conducted in eleven Oraon dominated villages using purposive sampling. Data were collected through key informant interviews, focus group discussions, participant observation, and guided transect walks, and analysed using thematic content analysis. The study documented 13 cultivated and 35 wild edible food species, comprising leafy vegetables, edible flowers, fruits, bamboo shoots, underground storage organs, seeds, and mushrooms. Twenty nine traditional dishes and diverse processing techniques, including fermentation, steaming, boiling, roasting, stir frying, and sun drying were also recorded. Traditional post harvest preservation methods and food related festivals such as Sarhul, Karma, Sohrai, and Nuakhai demonstrated the close integration of biodiversity, traditional ecological knowledge, and cultural practices. The findings highlight that the indigenous food system of the Oraon community remains an important source of dietary diversity, household food security, and cultural identity. Documentation and conservation of these food systems are essential for preserving Indigenous knowledge and promoting sustainable food systems, biodiversity conservation, and culturally appropriate nutrition interventions.